Ingredients
- For the Chicken:
- 3 pounds whole chicken, cut into 4 pieces (see note above)
- 2 tablespoons rice wine
- 3 tablespoons soy sauce, divided
- Kosher salt
- 1/8 teaspoon ground white pepper
- 3-inch knob ginger, peeled and sliced
- 3 scallions, roughly chopped
- 2 pandan leaves, tied into knots, (optional, see note above)
- 1 tablespoon sesame oil
- For the Rice:
- 2 cups long grain rice, rinsed
- For the Bok Choy:
- 3 tablespoons vegetable oil
- 4 medium shallots, peeled, sliced into thin rings (about 1 cup)
- 1 pound baby bok choy, washed, trimmed, halved vertically
- Chili sauce to serve on the side
- Kecap manis to serve on the side (see note above)
- 1 cucumber, sliced
- 1 bunch cilantro, stems and leaves chopped, to serve on the side
Details
- Servings:
4
- Diet:
High-Fiber
- Meal:
lunch, dinner
- Dish:
main course
Comments